Steak au poivre

For 2 people – 5 min prep -30 min cooking


  • 2 lb of beef tenderloin center cut
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/4 cup Cognac
  • 1/2 cup of cream
  • Salt 
  • Pepper


  1. Season the meat with salt and pepper.
  2. On a pan at medium high heat, melt the butter and olive oil. As soon as the butter and oil begin to turn lightly golden, place the meat in the pan. 
  3. Cook each side 4 to 5 minutes for medium. Remove the steaks to a plate.
  4. On the same pan, add 1/3 cup Cognac to the pan. Let boil for a few minutes. Add the cream. Bring the mixture to a boil and whisk until the sauce thickens, approximately 5 to 6 minutes. Season with salt and pepper, to taste. 
  5. Add the steaks back to the pan, spoon the sauce over, and serve.